About Olive Oil
Classification of Olive Oils and Olive Oil Terminology
Extra Virgin and Virgin Olive Oil denote oils that are completely natural and unrefined. All other oils can be assumed to be refined or to contain a proportion of refined olive oil. These blends are usually sold as Pure Olive Oil, Olive Oil or Light Olive Oil.
Extra Virgin Olive Oil - natural, unrefined olive oil with a free acidity of below 0.8%, no defects and a fruity characteristic.
Virgin Olive Oil - natural unrefined olive oil with a free acidity below 2%, with minimal defects.
Cold Pressed indicates that milling temperatures were kept below 30 C, preventing the destruction of the temperature sensitive vitamins, antioxidants and flavour compounds.
The best by far is therefore Cold Pressed Extra Virgin, with full retention of all the wonderful flavours and health promoting constituents. However, as with wines, good quality olive oil is defined by its chemical and physical properties as well as its taste and fragrance. The specific cultivar or blend of cultivars used, ripeness of fruit, area of origin and climate influence the aroma, flavour, colour and mouthfeel of an oil. For top culinary results, match or complement the specific flavours and aromas of the oil with those of the food.
Olive oils which are defective and unfit for consumption as they are, need to undergo a refining process during which they are deodorised and bleached. The result is a tasteless, almost colourless product, which is refined olive oil.
So called Light olive oils are light in flavour and colour, in other words, refined olive oil. Every oil contains the same number of kilojoules, there is no oil which has fewer calories than another.
Olive Pomace Oil is solvent extracted (chemically dissolved) from the solid press cake residue. It cannot be classified as Olive Oil, specifically not as Pomace Olive Oil which is often stated on labels.South African Olive Oils continue to excel worldwide!
Over the last 18 months, our gorgeous extra virgin olive oils have continued to delight the palates of judges in many International competitions. Proof of this lies in the impressive list of awards and medals won by local producers.
Besides the awards won at the SA Olive Competition in 2007 (for results see 2007 Awards) the following accolades were earned:
| Morgenster 2007 | |
| • Gold Medal | Los Angeles EVOO Competition |
| • Top 200 in world | Der Feinschmecker |
| Morgenster 2008 | |
| • Distinction | L’Orciolo d’Oro. Italy |
| The Olive Shed @ Tokara 2007 | |
| • Silver Medal | Los Angeles EVOO Competition |
| Olyfberg 2007 | |
| • L’Extravergine 2008 | Marco Oreggia Award |
| Vesuvio Estates 2007 | |
| • Golden Trophy | Armonia, Spoleto, Italy |
| • Silver Medal | Los Angeles EVOO Competition |
| • Distinction | L’Orciolo d’Oro. Italy |
| • L’Extravergine 2008 | Top 40 |
| • Special Mention | Armonia – Outstanding Chemical Composition |
| Vesuvio Estates 2008 | |
| • Distinction | L’Orciolo d’Oro. Italy |
| Willow Creek Directors' Reserve 2009 | |
| • Trophy Winner | L’Orciolo d’Oro, Italy |
| • Gold Medal | Los Angeles EVOO Competition |
| • Silver Award | SA Olive Awards |
| Willow Creek Directors' Reserve 2008 | |
| • Grand Mention | L’Orciolo d’Oro. Italy |
| Willow Creek Extra Virgin 2009 | |
| • Gold Medal | Los Angeles International Extra Virgin Oil Competition, USA |
| • Bronze Award | SA Olive Awards |
| Willow Creek Extra Virgin 2008 | |
| • Distinction | L'Orciolo d'Oro, Italy |
| • Silver Award | SA Olive Awards |
| Willow Creek Basil-Infused Olive Oil 2009 | |
| • Bronze Medal | Los Angeles International Extra Virgin Olive Oil Competition, USA |
| Willow Creek Parmesan-Infused Olive Oil 2009 | |
| • Bronze Medal | Los Angeles International Extra Virgin Olive Oil Competition, USA |
Sincere congratulations to these members who are doing so much to take the name of South African quality olive oils into the world arena. South African olive oils are in the process of gaining international interest and recognition, and every producer will, in time, benefit from this. The challenge now for all of us is to maintain this high standard of product.
Our 2008 harvested oils are starting to reach the market place now, so we will be excitedly anticipating more awards being added to this incredible collection of prizes. In the mean time, as consumers we are so privileged to be able to enjoy these world class olive oils everyday. And at a fraction of the price we would have to pay for this quality in any other country.
News Flash
News
Field day CD (DVD format) incorporating presentations from the last and also previous field days as well as a number of photos of technical interest on sale.
CD's can now also be ordered with new information.
Cost: R150 for non members, R100 members
(postage incl. South Africa only)
Contact The Secretariat at elouise@hortgro.co.za
Choosing SA Olive Oil With ConfidenceOver the past few years olive oil has become a key ingredient in every kitchen and vital to the success of every meal.
For more information on the olive industry, click here.
SAO summary, click here.
SAO results, click here.
SA Olive Award Function 2009
